First you will want 2-4 cups vegetable broth. To make your own simply boil vegetable scraps rather than toss them out. You will want them to steep approximately 15-20 minutes. Sometimes I even add a cube or two of a vegetable boullion for that extra something.
For the Chic'n I use something called TVP (textured vegetable protien) this is very good and healthy. This comes dried and needs to be reconstituted. To reconstitute just boil the TVP in the vegetable broth and 2 tablespoons chicken like seasoning, all you need is one cup of the dried TVP.
Now you can add your vegetables in the following order for perfect tender not mushy vegetables:
2-3 carrots, sliced
2-3 celery stalks, sliced
Boil for about 15-20 minutes then add:
1 med. green pepper, diced
1 med. onion, diced
8 oz. portabella mushrooms, chopped
1-2 cloves fresh garlic, pressed/minced
By this time you will probably want to add water, just enough to cover all the vegetables. Lastly add at least one fresh sprig of each of the following, you may add more if you like (this is what makes this dish):
Sage, chopped
Rosemary, chopped
Tarragon, chopped
Thyme
Boil until flavors merge and vegetables are tender. Add broken (1/3)and cooked fetticini noodles, serve hot with biscuits. Sooo goood and very much a comfort food!
6 servings: 145.1 calories, 0.6 g total fat, o mg cholesterol, 63.2 mg sodium, 470.6 mg potassium, 32.7 g total carbohydrate (3.8 g dietary fiber, 3.1 g sugar), 3 g protein, 90% vitamin A, 0.3% vitamin B-12, 11.6 % vitamin B-6, 38.8% vitamin C, 2.5% vitamin E, 5.2% calcium, 12.5% copper, 8.8% folate, 6.3% iron, 5.8% magnesium, 19.2% manganese, 12.1% niacin, 7.6% pantothenic acid, 10.1% phosphorus, 14.2% riboflavin, 12.5% selenium, 7.2% thiamin, 4.7% zinc
